This is a comforting and easy new fall recipe featuring our Organic Whole Grain Rye Flour! We like using a mixture of different apple varieties such as...

This recipe is from a new cookbook we love, Pie All The Time by Taylor Harbin. Taylor used Flourist flour in the development of her recipes,...

We love the flavour and toothsome chew that whole grain flours add to baked goods, we used both whole grain and sifted flours in this...

This outrageously tasty galette comes together with just a few ingredients. It's wonderfully adaptable based on which fruit you have available. Play with the amounts...

Our favourite peach pie is simple and minimally sweet to showcase the flavour of summer peaches in the peak of their season. Enjoy with vanilla ice...

This fun and festive cake is best made with strawberries bursting with flavour at the peak of the season. This is considered a Genoise Sponge Cake which...

A new Spring offering at the Mill + Bakery, this is the perfect snacking cake for when a cake craving hits. Slices are sturdy enough...

This lemony pound cake stays light and moist from the addition of ricotta. We love the pop of colour from the bright pink Rhubarb Glaze.Glazed Rhubarb...

We bake this cake every time a simple yet celebratory dessert is needed. The recipe comes together easily and little hands can help with the toppings. We've...

This is the pie we want to make the moment that fresh spring rhubarb is available. The pink hue from the rhubarb is stunning against the...

To cap off our series on homemade pies we've taken videos to show several ways that you can personalize a pie by adding decorative shapes and designs,...

Pastry dough is a great opportunity to use Whole Grain flours because we don't need the flour for gluten development and strength, like in bread,...